Roasted Pumpkin Soup
Well..well..well. While I was "busy" under the delusion of being "busy" and hibernating from the blogging world, mails starting dropping in now and then. Mails/comments - with just few words, but that which had a powerful enough effect on me :) Thank you all for remembering me - it sure means way lot than you could possibly imagine. So while this was going on for last few weeks, a new title bestowed upon me jolted me out of my torpor. "A Riddle Queen" she calls me! Gawd! I grinned like a complete idiot! My riddles! Really? And what more - she did a "DK" (devilish smile here!!) and wrote a riddle too. With such things going on, how could I not acknowledge it, and so decided to start the flow once again! I sure had some mighty-lofty plans, but time turned against me! (drat! what would I not do for that precious "Time-Turner")
With the pumpkin season in full gear and with AFAM celebrating its presence, I knew I had to post this recipe which I made for some guests. The photos are not fabulous but I hardly did manage to pull through a 7 course menu in matter of 6 hrs, leave alone taking photos. But habit helped to take some though and here is one of my Roasted Pumpkin Soup. Its delicious, creamy with no butter and no heavy cream. I managed to please the guest palate without these two important party ingredients! The recipe is simple and which allows you to multitask and here's how
- About 2 pounds pumpkin, chopped into chunks
- 1 red onion, chopped
- 2-3 cloves of garlic
- 2 tsp ground cumin
- 1 carrot, chopped
- 1-2 green chillies
- pinch of nutmeg
- 1 tsp fennel seeds
- 1/2 cup milk
- Salt n pepper to taste
- Sour cream, flat leaf parsley to garnish (optional)
Place the pumpkin chunks in baking sheet and brush little Olive oil on the slices. Place the in a preheated oven at 350F
Bake for 30min or until they are soft and golden brown around the edges.
Take out the pumpkin and with the help of a spoon remove the flesh from the skin and keep it aside.Meanwhile take a skillet and place the chopped onions, garlic, fennel seeds and the chillies. There is no need to add oil – just add some salt which will moisten the onions.Add the punmpkin flesh and 1-1/2 cups of water and let it cook for 5 min.
Now either with the help of an hand blender / food processor blend the solids and place them back in the pan. Add the nutmeg and milk and let it come to a boil – about 5min. Add salt/pepper if needed. Garnish with flat leaf parsley/cilantro and some sour cream.
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